What does maltose taste like? How to make your own maltose

Maltose has a golden and translucent appearance, is sticky, has an extremely smooth taste, a rich and mellow flavor, and has extremely high nutritional value. Maltose itself has a very good texture. The following is a detailed method of making maltose by yourself brought to you by Encyclopedia Knowledge. I hope it will be helpful to you.

Contents of this article

1. What does maltose taste like?

2. How to make your own maltose

3. Is maltose suitable for children?

What does maltose taste like?

The maltose is translucent and sticky in appearance. It is high-quality maltose. The packaging is also very well sealed. My family members like it when they see it! It has a rich and mellow taste and high nutritional value. The maltose is exquisite and there are no impurities in it.

After tasting it, the texture is extremely smooth. It looks sticky, but it actually melts in your mouth. It is sweet and refreshing, and the sweetness bounces around in your mouth. My family members all said it was good! The maltose itself has a very good texture. It is refreshing and sweet, and it has a simple and natural sweetness!

How to make your own maltose

1. Material selection. Choose dry, pure, impurity-free wheat (or barley), corn (or glutinous rice), and sweet potatoes that are not moldy or spoiled as raw materials. The ratio of wheat to other raw materials is 1:10, that is, 1 kg of wheat (or barley) is matched with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed into the size of millet, and sweet potatoes need to be crushed into bean dregs, but not into powder.

2. Germination. Wash the wheat or barley grains, put them into a wooden barrel or a clay pot, and soak them in water. Use cooling water in summer and warm water in winter. Soak the grains for 24 hours, then take them out and put them into a basket. Soak the grains with warm water two or three times a day. The water temperature should not exceed 30℃. After 3-4 days, when the grains have two leaves and a heart, cut them into small pieces. The smaller the better.

3. Steaming. Wash the corn kernels or glutinous rice, soak them in water for 4-6 hours, and after they expand by absorbing water, remove them and drain them. Place them in a large rice cooker or steamer and steam them at 100℃ until the corn kernels or glutinous rice have no hard core. Take them out and spread them on a bamboo mat and let them cool to 40℃-50℃.

4. Fermentation: Mix the cooled corn kernels or glutinous rice with the chopped wheat malt or barley malt, ferment for 5 to 6 hours, then put it into a cloth bag and tie the bag tightly.

5. Pressing: Place the bag on a press or homemade juicer to squeeze out the juice, which is maltose.

6. Concentration. The fried juice can be concentrated to a certain concentration after heating and boiling. When the water content is less than 18%, it can be stored in a cool and dry place for more than 1 year. When the water content is less than 15%, it can be stored in a cool and dry place for a certain period of time.

Is maltose suitable for children?

Children are most suitable for eating maltose, which is less likely to cause tooth decay. Eating maltose can also nourish the skin, nourish the spleen and replenish qi, relieve pain, relieve constipation, etc. Maltose is not so hard, and it sticks to the teeth when eaten, although almost all maltose on the market is added with cane sugar. The sugar we usually eat is harder, and we can choose more sweet ones, but it is not so good for the body and is more likely to cause tooth decay.